Ask a Vegan Baker

Hello Vegan Bakers and Community!

New user here and hoping someone can help me with some pointers for veganizing and old family favorite that has 4/5 eggs in the original recipe. Here's the original recipe:

1 cup pecans or walnuts, chopped fine
1 c bread crumbs
1/2 c cheddar, grated
1/2 c cottage cheese
1 tsp salt
1 tsp chicken seasoning (use a vegetarian chicken soup base that I buy bulk)
1 tsp sage
5 eggs

Fill the bottom of casserole dishes with about a 1/4 inch of oil.
Form the mix into balls and place in pan, leaving about 1/2 inch of space between each one; they expand a bit as they cook
Pour 2 cans of diluted cream of mushroom soup over balls, cover with foil and bake for 30 min. Uncover and bake for another 15 min

Now I make my own tofu cottage cheese and use Daiya for the cheddar and I make my own gravy or homemade vegan mushroom soup.

I have been using flax eggs in place of the eggs and about 1/4 cup extra bread crumbs. They hold together well and taste good (ever so slightly too flaxy) but I'm not completely pleased with the texture. They still tend to be slightly 'doughy' tasting in the center. All my family still loves them, but I want them as perfect as I can get them. YEARS ago when I was eating a plant based diet, I used to use a 1/4 cup of soft tofu, blended for each egg; I think that did work better than the flax in texture and cooking to the center, but I can't remember how well they held together. I usually double the recipe, but I'm going to do a test batch using the tofu 'egg' and see how that works out.

Any other vegan chefs have some ideas on how they would substitute for this recipe? I would LOVE the input.